Barbecue thread (all welcome)

aebbern said:
In my sales role with a small tech startup, I spend a lot of time with potential customers in the southern US. I have always found a discussion of local BBQ techniques to be a great ice breaker on these calls. I've scored some great BBQ tips from them - and now have some new favourites for my smoker. A customer in Texas shared his secrets with me, but practically made me sign a non-disclosure to avoid his recipe from getting out... they take Q very seriously down there.
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Come on, give over. I'm not in Texas ............ I won't tell anyone anyways, ya'all.
 
Living like bloody kings you lot!! I had takeaway pizza for dinner!

Don't the hounds just love it when you fire up the barbie! Charlie (our dingo look-alike) loves to hang around looking hopeful.
 
piranha-bro2 said:
Living like bloody kings you lot!! I had takeaway pizza for dinner!

Don't the hounds just love it when you fire up the barbie! Charlie (our dingo look-alike) loves to hang around looking hopeful.
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The eternal hopefulness of canines, I call it 'dogtimism'. 😆
cheers
bazzee
 
Andy said:
My Uncle roasted a kangaroo,
He gave me the gristly end of the kangaroo,
To chew
🎶
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Had to google it. Never heard it in West Oz but it seems a popular ditty in the US.

On topic... Roo backstrap with a juniper berry red wine jus. Roo on the barbie is not a slow cook affair. Treat it like venison.
 
Andy said:
Good tip.
I have friends who used to grow ostrich, now that is a seriously fast cook. Delicious and tender but very easily ruined by cooking for minutes instead of seconds.
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I not a fan of roo or emu. I smell the rotting roadkill in it, turns me off.

Last night I did beef brisket rissoles, sorry no picture. Garlic, oregano, and red onions. Some bread crumbs and egg to bind, Cooked fast to sear and a slow easy cook. Lean and tasty Mmmmm.
 
Your pork belly looks good Andy, one of my favorites.

I bought a pork belly skin pricking tool, bloody fantastic.

Like this: https://www.ebay.com.au/itm/2651479...iu0xXqrAcprU9AHFzl5xbVZgYgufM53caAhBQEALw_wcB

The Ebay ad says it's for "beaf", beef, pork whatever. I prick the pork belly skin, rub with Covid 5 spice, then lay on rock salt, skin side down, overnight. Scrape off most of the salt and cook it up. Super hot oven at the end for "Twisties" texture of crackling ........... my mouth is watering as I type.

When this shit is over, I'm heading your way for a BBQ OFF, and a red wine ON.
 
Your pork belly looks good Andy, one of my favorites.

I bought a pork belly skin pricking tool, bloody fantastic.

Like this: https://www.ebay.com.au/itm/2651479...iu0xXqrAcprU9AHFzl5xbVZgYgufM53caAhBQEALw_wcB

The Ebay ad says it's for "beaf", beef, pork whatever. I prick the pork belly skin, rub with Covid 5 spice, then lay on rock salt, skin side down, overnight. Scrape off most of the salt and cook it up. Super hot oven at the end for "Twisties" texture of crackling ........... my mouth is watering as I type.

When this shit is over, I'm heading your way for a BBQ OFF, and a red wine ON.
 
Your pork belly looks good Andy, one of my favorites.

I bought a pork belly skin pricking tool, bloody fantastic.

Like this: https://www.ebay.com.au/itm/2651479...iu0xXqrAcprU9AHFzl5xbVZgYgufM53caAhBQEALw_wcB

The Ebay ad says it's for "beaf", beef, pork whatever. I prick the pork belly skin, rub with Covid 5 spice, then lay on rock salt, skin side down, overnight. Scrape off most of the salt and cook it up. Super hot oven at the end for "Twisties" texture of crackling ........... my mouth is watering as I type.

When this shit is over, I'm heading your way for a BBQ OFF, and a red wine ON.
 
Your pork belly looks good Andy, one of my favorites.

I bought a pork belly skin pricking tool, bloody fantastic.

Like this: https://www.ebay.com.au/itm/2651479...iu0xXqrAcprU9AHFzl5xbVZgYgufM53caAhBQEALw_wcB

The Ebay ad says it's for "beaf", beef, pork whatever. I boil it for 10 minutes, prick the pork belly skin, rub with Covid 5 spice, then lay on rock salt, skin side down, overnight. Scrape off most of the salt and cook it up. Super hot oven at the end for "Twisties" texture of crackling ........... my mouth is watering as I type.

When this shit is over, I'm heading your way for a BBQ OFF, and a red wine ON.
 
Your pork belly looks good Andy, one of my favorites.

I bought a pork belly skin pricking tool, bloody fantastic.

Like this: https://www.ebay.com.au/itm/2651479...iu0xXqrAcprU9AHFzl5xbVZgYgufM53caAhBQEALw_wcB

The Ebay ad says it's for "beaf", beef, pork whatever. I boil it for 10 minutes, prick the pork belly skin, rub with Covid 5 spice, then lay on rock salt, skin side down, overnight. Scrape off most of the salt and cook it up. Super hot oven at the end for "Twisties" texture of crackling ........... my mouth is watering as I type.

When this shit is over, I'm heading your way for a BBQ OFF, and a red wine ON.
 
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